Pastry mooncakes

Overview

How to cook Pastry mooncakes at home

First make the water-oil crust, add lard, powdered sugar, and a little warm water in a bowl and stir evenly, then slowly sift in the flour and stir into floc, and knead it into a dough.
Add puff pastry, lard, flour and purple sweet potato starch, and knead into dough.
Divide the puff pastry into 20g pieces and the watery dough into 30g pieces.
grams of lotus paste + egg yolk.
Wrap the pastry in water-oil skin and let it rise for 10 minutes. Roll it into a shape of beef tongue, roll it up, repeat 3 times, and let it rise for 10 minutes.
Cut in half.
Roll the cake into a round shape with the cut side facing down, wrap it in lotus paste and egg yolk, and roll it into a round shape.
Place in the preheated oven at 175° for 40 minutes.
Out of the oven.